Editor’s Note: Linda Avery returns with two reviews to kickstart the new year. First up is Ancient Grains for Modern Meals by Maria Speck. Later this week, she’ll return with a look at Melissa Clark’s Cook This Now. Here’s to starting the year off with healthful — or at least mindful — inspiration.

Tis the season for resolutions, to-do lists, and various other self-rebooting nudges. For those who include “lose weight”, I suggest start by trying to eat healthier and, perhaps more importantly, everything in moderation.

To this end, I have two cookbooks worth consideration: Ancient Grains for Modern Meals and Cook This Now.

Here is the first. I’ll be back later this week with a look at the second.

Ancient Grains for Modern Meals

by Maria Speck
photos by Sara Remington

Facts: Ten Speed Press, 240 pages, $29.99 (or Amazon at $19.70)
Photos: 44
Recipes: 96
Give To: curious cooks who want to explore whole grain cooking

Ancient Grains for Modern Meals by Maria Speck was named in The Washington Post’s 2011 top ten list of cookbooks and on the New York Times 2011 notable cook books for holiday giving.

The first words of Speck’s introduction are “Whole grains have cast a spell on me…” and if she can’t cast the same spell on you, then she’ll sell the benefits and lure you with old world recipes she drew from her Greek and German heritage.

She defines each grain from barley, buckwheat and kamut to quinoa, millet and everything in between. The recipes are enticing: Barley Salad with Figs and Tarragon-Lemon Dressing, Mediterranean Mussels with Farro and White Wine, Lamb Stew with Wheat Berries in Red Wine Sauce and Wheat Berry Fools with Grand Marnier Figs!

With everyone from Mayo Clinic to the Harvard School of Public Health touting the benefits of whole grains, let’s jump on the good carbs bus. Speck makes it easy with recipes that focus first on taste, grain-goodness second.

Saffron Waffles with Orange Cream

Becoming a reasonably mature adult has not diminished the intense pleasure I get from making crisp waffles on a lazy morning. After my Iranian friend Golnaz brought me what I soon declared to be the best saffron ever, I started adding a pinch of the strands to everything, including this waffle batter. Don’t pass up the scrumptious cream topping which will kiss awake any prince out of The Thousand and One Nights. Still, it is barely sweet—so everyone can add a drizzle of maple syrup. Double the amount of topping if  you have very hungry royalty descending upon you.

These waffles have a gentle toothiness, which you can lighten if you like; for a smoother texture, use 1 cup (4 1/2 ounces) white whole wheat and 1 cup (4 ounces) whole wheat pastry flour. You will need to adjust the preheating and cooking times as well as the amount of batter needed according to manufacturer’s instructions for your waffle iron.

Makes about 4 (7-inch) Belgian-style waffles,  to serve 6

Ingredients
For the orange cream topping
1 cup plain whole milk Greek yogurt
1 large orange
1/2 cup heavy whipping cream, chilled
1 to 2 tablespoons honey

For the waffles
2 cups whole milk
1/4 teaspoon saffron threads
2 cups white whole wheat flour (8 1/2 ounces)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 large eggs, lightly beaten
6 tablespoons extra-virgin olive oil
Maple syrup, for drizzling

Method
Make the orange cream topping
1. Beat the yogurt in a medium bowl with a wooden spoon until smooth. Finely grate the orange until you have 1 tablespoon zest. Set the zest aside.

2. Peel the fruit, cut the segments into 1/2-inch pieces, removing as much of the pith as you like, and gently stir into the yogurt. In a second medium bowl, using a hand mixer, whip the cream, honey, and zest until firm peaks form. Using a spatula, scrape the cream into the bowl with the yogurt-orange mixture, and fold until just combined. Chill, covered, until ready to use.

Make the waffles
1. Place a wire rack on a baking sheet and transfer the sheet to the center shelf of the oven. The wire rack will keep the waffles from getting soggy. Preheat the oven to 200°F.

2. Place 1/4 cup of the milk and the saffron in a small heavy-bottomed saucepan and heat over medium-high heat until steaming. (Or combine the milk and saffron in a small microwave-safe bowl and microwave on high until steaming, 15 to 20 seconds). Let sit for 5 to 10 minutes.

3. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt. In a medium bowl, whisk the eggs with the remaining 1 1/4 cups milk, saffron milk, and oil until blended. Make a well in the center of the dry ingredients. Add the wet ingredients and whisk together with a few swift strokes. Do not overmix; the batter should have a pebbled look, with many lumps. Allow the batter to sit for 5 minutes while preheating the waffle iron (or chill the batter for up to 1 hour).

4. Lightly grease the waffle iron with oil or coat it with cooking spray. When a drop of water sizzles and briskly evaporates on the surface, add 1 scant cup batter to the center and level with a spatula to distribute (or as specified in the manufacturer’s instructions). Close the lid and cook until the waffles are golden and can be removed easily using tongs, 3 1/2 to 4 minutes. Transfer the waffles to the baking sheet until ready to serve. Do not stack them, as the waffles will become soggy. Continue until all the batter is used, lightly greasing the waffle iron in between as necessary.

To get a head start: The orange cream topping can be prepared 1 day ahead. Chill, covered.

To light it up: You can use lowfat or nonfat Greek yogurt in the topping. Or omit the heavy cream, double the amount of yogurt, and add a bit more honey to taste. In the batter, 1 percent or 2 percent milk will work fine.

Tags: Ancient Grains for Modern Meals, cookbook review, Linda Avery, Maria Speck, waffles
Posted in Book & Product Reviews, Breakfast, Breads & Muffins, Recipes | 3 Comments »

Native to the Southwest, specifically Arizona and New Mexico, blue corn is slightly higher in protein than yellow or white corn.

It is always dried on the cob and usually ground into meal. New Mexican cuisine uses far more blue cornmeal than we do in Arizona, but you’ll find blue corn in some variation at any Southwestern restaurant.

This pancake recipe is from my cookbook Par Fork! The Golf Resort Cookbook. Besides pancakes, I use blue cornmeal in mini corn muffins and as a coating for pan-fried trout. Anything you use yellow cornmeal for, you can use blue cornmeal instead.

This particular pancake recipe isn’t as gritty as other blue cornmeal pancakes I’ve tried, and that’s because there is a higher ratio of flour to cornmeal.

You can experiment with how much cornmeal you use, up to half of the total flour/cornmeal measurement.

If you use equal amounts of flour and cornmeal (1-1/4 cups each), you’ll notice a big texture difference and the pancakes will be less tender, but no less tasty.

Blue Corn Pancakes

Makes 12 (4-inch) pancakes

Ingredients:

2 cups flour
1/2 cup blue cornmeal
1/3 cup sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3 eggs
1-1/2 cups buttermilk *
2 tablespoons butter, melted
1-1/2 cups fresh or frozen blueberries (optional)

Method:

1. Stir the first 5 ingredients (flour through baking powder) together.

2. Beat the eggs with the buttermilk until well blended.  Pour egg mixture over flour mixture and stir until just mixed (small lumps are OK, and for tender cakes, it’s better to under mix than over mix).  Stir in melted butter.  The batter will be very thick.

3. Heat a griddle or nonstick skillet over medium heat.  Brush with butter or spray with nonstick spray.

4. Ladle 1/4 cup of batter for each pancake onto hot surface.  (Sprinkle with a few blueberries if using.)  Cook until edges start to dry and bubbles burst on surface, about 2 to 3 minutes.

5. Flip and cook on the other side until brown, about another minute or so.  Keep warm in a 200°F oven until all the cakes are cooked.  Serve with your favorite syrup.

*I keep a container of dried buttermilk powder in my refrigerator (find it on the baking aisle), but I do prefer using fresh buttermilk in pancakes that call for it. I just don’t always have it on hand, so I will use the powdered buttermilk in a pinch.

Tags: blue cornmeal, blueberries, breakfast, pancakes, recipe
Posted in Breakfast, Breads & Muffins, Recipes | 2 Comments »

National Oatmeal Day is in October. Seriously, is there any foodstuff that doesn’t have its own “National fill-in-the-blank-Day?”

In Phoenix, where the average daily temperature in October is 86 degrees, I rarely think about a warm bowl of oatmeal.

Now that we’re in our final stretch of cool days, I’m trying to eat as many warm bowls of oats as I can.

This recipe comes from my cookbook Par Fork! The Golf Resort Cookbook, and is adapted from The Sagamore in upstate New York. While there’s not a lot of golfing going on during these winter days, the resort is serving up plenty of steaming bowls of oatmeal with a twist: a brûléed top.

The crisp burnt sugar topping adds a pleasant bitter sweetness while the nuts and raisins add texture to otherwise dull, flat oats. In fact, feel free to double the amount of raisins and nuts for even more texture. If you don’t like raisins, try dried blueberries, cherries or cranberries.

Sagamore Oatmeal Brûlée

from Par Fork! The Golf Resort Cookbook

If you really want to get decadent, make a crème anglaise (vanilla custard) and spread a couple tablespoons on top of the oatmeal in the ramekins before you sprinkle with sugar and brûlée. I’ve included a recipe for creme anglaise below this recipe. It makes about 2 cups, and you’ll only need about half of it for the oatmeal. I’m certain you’ll find another use for this classic dessert sauce, like pairing it with a dense, rich chocolate cake, perhaps.

Serves 6

Ingredients
5 3/4 cups water
3/4 teaspoon salt
3 cups old-fashioned oats
1/4 cup raisins
1/4 cup toasted chopped walnuts
1/4 cup applesauce
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
12 tablespoons brown sugar
Fresh fruit and mint for garnish

Method
1. Heat the broiler to high (see note). Bring the water and salt to a strong boil. Stir in the oats. Reduce heat and cook 7 minutes, stirring occasionally.

2. Remove from heat and cover. Let rest 5 minutes, or until all the water has been absorbed and the oatmeal is thick and creamy.

3. Fold in the raisins, walnuts, applesauce, maple syrup and cinnamon.

4. Divide the mixture evenly among 6 (8-ounce) ovenproof custard cups. Sprinkle 2 tablespoons of brown sugar evenly on top of each cup.

5. Place cups on a baking sheet and place under broiler (about 3 inches from heat) to caramelize the sugar, about 2 to 3 minutes depending upon the heat of your broiler. Watch carefully!

6. Remove from broiler and cool a couple minutes.

7. Using oven mitts, place hot cups onto serving plates. Garnish with fruit and mint.

NOTE: If you have a blow torch, you can brûlée the tops of the cups instead of using the broiler. I’ve tried those small torches sold at kitchen stores and they take forever to caramelize sugar. I bought a regular welder’s torch at ACE Hardware and I’m very comfortable using it to brûlée or to chase unwanted guests out of the kitchen.

Crème Anglaise

Makes 2 cups

Ingredients
1/2 vanilla bean, split, or 1/2 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup heavy cream
1 cup sugar, divided into 1/2 cup portions
5 large egg yolks

Method
1. Scrape the vanilla bean seeds into a saucepan with milk, cream and 1/2 cup sugar. (If using vanilla extract, stir in at the end.) Stir and bring just to a boil over medium heat. Turn off heat when it comes to a boil.

2. Whisk the remaining 1/2 cup of sugar with the egg yolks. Whisk in a little of the hot milk mixture into the yolks to warm them, and then whisk the warmed yolks into the rest of the hot milk mixture.

3. Return the pan to medium-low heat and cook, stirring frequently, until the mixture thickens, about 8 to 10 minutes. Do not allow the sauce to boil. If you run your finger across the back of a spoon dipped in the sauce, the path your finger creates should stay clean. If the sauce runs through the path, it’s not thick enough and needs to cook a little longer. The term for this consistency is called nappe.

4. Strain the sauce into a bowl and then set that bowl in a larger bowl of ice water to chill completely. Store any unused portion, covered, in the fridge for up to 4 days.

Tags: breakfast, creme anglaise, oatmeal, oatmeal brulee, The Sagamore, vanilla custard sauce
Posted in Breakfast, Breads & Muffins, Recipes | 1 Comment »

What can you do with a cup of leftover, cooked quinoa?

Make pancakes.

Oh sure, we could do any number of things with the “supergrain” (see last post) but folding the protein-rich quinoa into buttermilk pancakes tops our list.

We love fooling ourselves into thinking we’re eating something really healthy.

Quinoa is healthy, so technically, we are improving the nutritional content of these pancakes, right?

That’s our story and we’re sticking to it.

I have no idea why I’m talking “we” when I mean “me.”

Anyway, I started with the buttermilk pancake recipe from The Great Ranch Cookbook, and just folded in a cup of cooked quinoa.

Which immediately deflated the fluffy batter. Oh, well.

So these pancakes aren’t big and fluffy, but they are tender, and now, thanks to the quinoa, they have a more interesting texture.

We love them. (And this time, I do mean we.)

Quinoa Pancakes

Makes 12 (4-inch pancakes)

Ingredients
1 cup flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups buttermilk (or sour milk**)
1 teaspoon vanilla extract
1 cup cooked quinoa
3 tablespoons melted butter, divided
Maple syrup

Method
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.

2. Whisk the egg, buttermilk and vanilla extract together in a small bowl until well blended.

3. Pour the buttermilk mixture over the flour mixture and stir until just combined.

4. Fold in the quinoa and then fold in 2 tablespoons of melted butter.

5. Heat a nonstick griddle or skillet over medium heat. Brush skillet with reserved melted butter.

6. Ladle scant 1/4 cupfuls of batter onto hot griddle. Cook until bubbles appear on the surface and the edges start to dry about 3 minutes. Flip and cook another couple minutes, until pancakes are cooked through. Keep warm in a low oven.

7. Serve with warm maple syrup.

*If you want to go all crazy-healthy, replace up to half the flour with a whole wheat flour.

**To make sour milk, stir 1 tablespoon lemon juice into milk and let sit a few minutes until thickened.

Tags: buttermilk pancakes, pancakes, quinoa, red quinoa, substitute for buttermilk
Posted in Breakfast, Breads & Muffins, Recipes | 10 Comments »

Well, it would be, if anyone bothered to package and sell it. It could also carry the moniker, “World’s Best Granola.”

The recipe is in two of my cookbooks, and I’m quite certain that the five tons of granola samples I handed out hocking my books all over the country is the reason I sold so many books.

The original recipe came from Martha McGinnis, a former chef at the world-class Triple Creek Ranch in Montana. I knew it was great granola after the first bite, but there was something about it that bothered me.

You have to roast hazelnuts. Have you ever roasted hazelnuts? What a pain in the ass butt. Papery flecks of skin float all over the place. I’m sure, if you looked hard enough, you could find a piece of hazelnut skin somewhere in my kitchen and I’ve not roasted hazelnuts in 5 years.

So I tweaked Martha’s recipe, replacing the hazelnuts with walnuts. Much easier. I also tweaked the sugar composition. She originally called for honey OR maple syrup. I use both because I love the stickiness from the honey and the flavor of maple syrup. And I use Grade B maple syrup because, as Christopher Kimball so eloquently says, “no self-respecting Vermonter would ever use Grade A.”  I’m not from Vermont but if I was, I wouldn’t use Grade A either. Grade A is for wimps.

I also only use dried blueberries and dried tart cherries, compounding the expensive part. Enough blabbering… here’s my recipe from both The Great Ranch Cookbook and The Cool Mountain Cookbook, with my newest tweaks. Just promise me that you won’t sit down and eat the whole batch at once — a promise that is actually harder than it sounds.

Triple Creek Granola (with a few tweaks)

Makes 18 cups

Ingredients
1 (18 ounce) container of old-fashioned oats (not quick cooking)
1 1/2 cups sliced raw almonds
1 1/2 cups raw pepitas*
1 1/2 cups raw walnut pieces
1 1/2 cups sweetened coconut
1 tablespoon ground cinnamon
1/2 cup plus 1 tablespoon light brown sugar
3/4 cup honey
3/4 cup Grade B maple syrup
3/4 cup vegetable oil
1 1/2 cups dried blueberries
1 1/2 cups dried tart cherries

Method
1. Heat the oven to 350°F.

2. Toss the first 7 ingredients (oats through brown sugar) together in a large pot.

3. Heat the honey, maple syrup and oil in a small sauce pan over low heat just until warm. Pour over oats mixture and stir until all ingredients are coated.

4. Spread on two lined baking sheets. Bake for 15 minutes.

5. Remove from oven and stir and return to oven in 5 minute increments, stirring after each 5 minutes. It takes about 20 to 25 minutes in total. Remove from oven and scrape each baking sheet contents into a separate, large roasting pan.

6. Divide the dried fruit evenly between the two pans and stir.  Continue to stir occasionally as the granola cools to break up lumps. Cool completely before storing in an airtight container. You can freeze the granola for up to 3 months (like it’s going to last that long.)

*Pepitas are green pumpkin seeds (actually, they are the inner seed of a pumpkin seed, which is white, and you can find them in health food stores if your grocery store doesn’t carry them.)

Tags: Christopher Kimball, dried blueberries, dried cherries, granola, maple syrup
Posted in Breakfast, Breads & Muffins, Recipes | 5 Comments »

Image courtesy of Sun Pacific

What can you do with the darling little clementines known as Cuties? They’re so easy to peel that eating them out of hand is the simplest way to go.

They’re loaded with Vitamin C, potassium, folate and other B vitamins (and I just read a story this morning that scientists believe B vitamins can help vision in older women…I can use all the help I can get in that department.)

I’ve not seen the little Cuties for sale in anything smaller than a three pound bag, and most times it’s five or six pounds. That’s a heck of a lot of little orange orbs, especially for a household of two. The season is November through April, so now is the time to pick up a bag and add a little sunshine to your diet.

You can peel them and break them into sections to garnish green salads, cold rice salads or even a salad of just clementines and shaved fennel…maybe a few slivers of red onion, too, and dress it with a splash of extra virgin olive oil and a delicate vinegar, like rice wine vinegar.

Or, you can peel them, slice them crosswise into 1/4 inch rounds and steep them in a spiced sugar syrup, and then use them as a topping for whole grain pancakes, or serve them along side a nice scone. Here’s an easy recipe for spiced clementines. Make this the day before you plan to serve them.

Spiced Clementines

Serves 4

Ingredients
1/2 cup sweet white wine (like Gewurztraminer) or apple juice
1/2 cup water
1/4 cup sugar
1 cinnamon stick, broken in half
1 star anise pod
1/4 teaspoon whole cloves
8 clementines, peeled and cut crosswise into 1/4-inch rounds

Method
1. Bring the wine (or juice), water, sugar and spices to a boil in a small saucepan over high heat. Reduce heat to a simmer and cook, stirring once or twice for about 5 minutes. Remove from heat.

2. Place clementine rounds in a flat, shallow baking pan, overlapping if necessary. Pour hot syrup and spices over the rounds, making sure each round is moistened with syrup. Cool to room temperature, turn the rounds over, and then cover the dish and refrigerate overnight.

Tags: clementines, Cuties, ideas for cutie clementines, spiced clementines
Posted in Breakfast, Breads & Muffins, Recipes | 1 Comment »

Perhaps you are wondering why I’m not showing an image of the meal I’m about to describe?

Here’s why: a) the said meal was made when the lighting wasn’t good, and b) said meal did not make a pretty picture regardless of the lighting… and therefore would not do justice to the wonderfulness of it all.

So, instead, here’s a picture of the eggs I used to make said eggs-cellent meal. For those of you that won’t cook without a recipe, please try, or at least enjoy this prose because the actual recipe posted below is just an approximation… not a bonafide, tested recipe suitable for publication, say, in a cookbook or magazine.

It’s a guide…a mere suggestion for you as you whip up your own, late-night, eggcentric delish dish.

A little background: I had extra eggs and multi-grain bread (already cubed and dried for a savory bread pudding that, turns out, I didn’t need) on hand …Since I didn’t need the extra dried bread cubes, I bagged them and put them in the fridge thinking, surely I’d come up for a better use for them than File 13. Turns out, I did, and here is the not-so-accurate recipe for a lovely egg dish, quasi-reminiscent of a Mexican chilaquiles, that I adore.

Make your own substitutions as you see fit…

Southwestern Egg Skillet Breakfast

Makes enough for 1 hungry girl

Ingredients
1 tablespoon butter (or olive oil if you prefer)
1/2 to 1 cup cubed, toasted bread (multi-grain or other…your call)
2 large eggs
1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice)
1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

Method
1. Heat the butter or oil in a small skillet (8-inch works, so does 9-inch–if you make this in a 10-inch, I’d double the recipe, just my professional opinion) over medium to medium-high heat.

2. When hot, toss in bread cubes and leave alone! At least until they brown on one side — about a full minute and a half, depending upon how high you turned up the heat — and then toss to brown on other sides.

3. When cubes are brown enough for you (and the more brown the better as far as I am concerned, so live on the edge a little and brown those babies!) … crack in the 2 eggs but don’t stir for at least 30 seconds. (Yes, I said crack the eggs right into the pan and don’t stir… seriously…)

4. Then, (as the edges of the eggs start to turn white, as egg whites will do, even though the yolks sit high and mighty and completely, sun-yellow!) gently start to stir for a couple seconds… you’ll get the hang of it… stir again in 30 to 45 seconds, and as the eggs start to actually get done (think moist scrambled eggs), pour in your salsa or condiment of choice…. and just cook long enough to warm up the salsa or condiment…about 30-45 seconds more. Turn off the heat but leave in pan.

5. While the eggs are still in the pan, top with cheese… let it sit a couple minutes while you find your plate, fork and napkin… and then slide it all onto your plate. Eat slowly so you won’t be tempted to jump up and make one more batch.

Tags: egg skillet dish, eggs, recipe, southwestern flavor egg dish
Posted in Breakfast, Breads & Muffins, Recipes | No Comments »

I almost missed it! This is National Waffle Week, and I nearly let the week slip by without a waffle. Can’t let that happen, so just in time, here is a recipe from one of my cookbooks for a cornmeal waffle. The recipe comes from The Great Ranch Cookbook. From Vista Verde Guest Ranch near Steamboat, CO, these waffles were served as a brunch dish, with smoked salmon and white cheddar cheese sauce. For a sweet version, I like them with maple syrup and fresh blueberries. Don’t let Waffle Week pass you by!

Cornmeal Waffles with Maple Syrup

From The Great Ranch Cookbook

makes 8 waffles

Ingredients
1 1/2 cups cornmeal
4 tablespoons flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs, lightly beaten
2 cups low fat buttermilk
4 tablespoons melted butter
Maple syrup and fresh blueberries for garnish

Method
1. Combine first 6 ingredients (cornmeal through baking soda) in a large bowl and stir.

2. Beat eggs and buttermilk together in a separate bowl.

3. Pour egg mixture over cornmeal mixture and stir just until dry ingredients are moistened, and then stir in melted butter just until blended. Do not over mix.

4. Heat a waffle iron according to the manufacturer’s directions. Ladle about 1/4 cup batter over hot iron and cook until crisp.

5. Serve with maple syrup and fresh blueberries.

Tags: blueberry, maple syrup, recipe, waffles
Posted in Breakfast, Breads & Muffins, Recipes | No Comments »

Warm, spicy, toe-tingling pancakes… for the love of your life.

Molasses Spiced Pancakes

Makes 12 (4-inch pancakes)

Ingredients
For the pancakes
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 eggs, separated
2 tablespoons molasses
2 1/4 cups milk (whole or 2%)

For the garnish
Warm maple syrup
Sweetened whipped cream

Method
1. Heat a griddle or nonstick skillet over medium heat. Whisk first 8 ingredients together and set aside.

2. Whip egg whites until stiff, firm peaks form and set aside.

3. Beat yolks with molasses and milk.

4. Pour milk mixture over flour mixture and stir just until combined. Fold in beaten egg whites in 2 stages.

5. Heat griddle or skillet over medium heat. Spray with nonstick spray. Pour a scant 1/4 cup batter onto hot surface. Cook until edges dry and bubbles form and pop on surface, about 2 to 3 minutes.

6. Flip and cook other side until done, about another 1-1/2 minutes. Keep warm in a 200 degree F. oven while you finish the remaining pancakes. Serve with warm maple syrup and a dollop of sweetened whipped cream.

Tags: molasses pancakes, pancakes
Posted in Breakfast, Breads & Muffins, Recipes | No Comments »

©istockphoto.com/George Peters

Tender, moist, and gingery, this is the best pumpkin bread recipe I’ve tried.

It doesn’t need dried fruit or nuts or anything else to make it better. It’s perfect just the way it is.

But if you’re anything like me, you won’t be able to resist tweaking the basic recipe.

I’ve added a cup of toasted pecans, dried cranberries (soak them first in warm apple juice or your favorite liqueur to plump them up), and I’ve even replaced half the all-purpose flour with an equal amount of whole wheat flour, which makes for a darker, chewier bread.

The cool thing about this recipe is that it makes two loaves, one to eat and one to share.

The other cool thing is that it uses the whole can of pumpkin, so you don’t need to decide what to do with the leftover pumpkin, like many recipes that call for just a cup of puree.

Spicy Pumpkin Bread

(from my 3rd book Par Fork! The Golf Resort Cookbook)

Makes 2 medium loaves

Ingredients
2 cups flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
2 eggs
3/4 cup vegetable oil
1/2 cup water
1 (15-ounce) can pumpkin pure

Method
1. Heat oven to 350°F. Spray two (8-1/2 X 4-1/2 X 2-1/2) loaf pans with nonstick spray.

2. Whisk first 8 ingredients (flour through nutmeg) together in a large bowl.

3. Beat the eggs with the oil, water and pumpkin puree. Pour egg mixture over flour mixture and stir just to combine (a few small lumps are fine.

4. Divide batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, about 40 to 50 minutes. Cool a few minutes and then turn out bread onto a rack and cool completely.

Tags: pumpkin, quick bread
Posted in Breakfast, Breads & Muffins, Recipes | No Comments »

The Great Ranch Cookbook

Spirited Recipes & Rhetoric from America's Best Guest Ranches

Par Fork! The Golf Resort Cookbook

Culinary Expedition Through World Class Golf Resort Kitchens

The Cool Mountain Cookbook

A Gourmet Guide to Winter Retreats